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Supervise a seafood processing operation under a Hazard Analysis
Critical Control Point system
Level
4
Credits
10
Purpose
This unit standard is recommended for people supervising a production line
operating under a Hazard Analysis Critical Control Point (HACCP) system, or
people who wish to obtain this position in a commercial seafood processing
plant.
People credited with this unit standard are, in a seafood processing
operation, able to: explain a HACCP system; explain the compliance system
implemented; supervise a Critical Control Point (CCP); ensure that corrective
actions are taken for situations documented in a HACCP plan.
Subfield
Seafood
Domain
Seafood Risk Management
Status
Registered
Status date
12 February 2010
Date version published
12 February 2010
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Definitions
CCP refers to a Critical Control Point in the seafood process as defined by the
principles of HACCP.
Company requirements refer to instructions to staff on policy and procedures which
are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – company specifications and
procedures, legislative requirements.
 New Zealand Qualifications Authority 2016
12315 version 4
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Corrective action refers to action taken following the identification of a noncompliance issue. It includes – restoring control, dealing with affected product,
identifying the root cause of the non-compliance, putting steps in place to prevent
reoccurrence.
Compliance system refers to an all encompassing system, implemented by seafood
operations in order to meet the requirements of the Animal Products Act 1999 or the
Food Act 1981, such as a Risk Management Programme or a Food Safety
Programme. The compliance system is comprised of a number of individual
systems.
Individual system refers to an individual system or procedure that has been
implemented in a seafood operation as part of the all encompassing compliance
system. These individual systems may also be known as support systems or
prerequisite programmes.
2
A Guide to Hazard Analysis – Critical Control Point Systems in the Seafood Industry
is available from the New Zealand Food Safety Authority website
(http://www.nzfsa.govt.nz).
3
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999 and associated regulations. Those
operating as a domestic processor must comply with either the Animal Products Act
1999 or the Food Act 1981.
Elements and performance criteria
Element 1
Explain a HACCP system in a seafood processing operation system.
Performance criteria
1.1
The explanation outlines the principles of HACCP.
Range
1.2
evidence is required for seven principles.
The explanation includes the roles and responsibilities associated with the
operation of a HACCP plan.
Range
process workers, CCP checkers, HACCP supervisors, HACCP
coordinators.
1.3
The explanation includes the CCP for the products being produced.
1.4
The explanation includes the hazards being controlled by the CCPs in
accordance with the HACCP plan.
 New Zealand Qualifications Authority 2016
12315 version 4
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Element 2
Explain the compliance system implemented in a seafood processing operation system.
Performance criteria
2.1
The explanation outlines the structure of the compliance system in the seafood
operation.
Range
2.2
structure includes – legislation requirements, responsibility,
individual systems.
The explanation identifies the key features of the individual systems that the
compliance system is comprised of.
Range
evidence is required for six individual systems relevant to the CCP
being supervised;
key features include – purpose, responsibility, procedures,
monitoring, frequency, corrective actions, records.
Element 3
Supervise a CCP in a seafood processing operation.
Performance criteria
3.1
Supervision of operator performance is carried out in accordance with the
HACCP plan.
Range
supervision includes but is not limited to – taking corrective action,
recording operator performance.
3.2
CCP monitoring records are reviewed and signed in accordance with company
requirements.
3.3
The key factors associated with the supervision of a CCP are explained.
Range
may include but is not limited to – operator follows documented
procedures, operator uses correct technique, operator records
measurements accurately, records are completed accurately and
completely.
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12315 version 4
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Element 4
Ensure that corrective actions are taken for situations documented in a HACCP plan for a
seafood processing operation.
Range
evidence is required for three scenarios.
Performance criteria
4.1
Corrective actions are taken in accordance with the HACCP plan.
4.2
Corrective actions taken are recorded in accordance with the HACCP plan.
4.3
Corrective actions repeatedly taken are reported in accordance with company
requirements.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact Primary Industry Training Organisation standards@primaryito.ac.nz if you
wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016